Relationship between microstructure and nutritional and nutritional properties of starch in pre-cooked legume flours

Tovar, Juscelino; Francisco, Alícia de; Björck, Inger; Asp, Nils‐Georg

doi:10.1016/0739-6260(90)90080-y

Cited by 33 publications

(52 citation statements)

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“…This has been attributed to the release of starch granules from the protein matrix, making the starch content more susceptible to enzymatic digestion. An increase in digestibility after thermal treatments may be attributed to some factors like cell wall encapsulated starch, and physical disintegration of seeds (Tovar et al 1991). Similarly, significantly higher starch digestibility was also observed when samples were malted.…”

Section: Resultsmentioning

confidence: 86%

Nutritional evaluation of popped and malted indigenous millet of Assam

Choudhury¹,

Das

Baroova

2010

J Food Sci Technol

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For better utilization of millets, two processing techniques, viz., popping and malting were standardized using two local varieties of foxtail millet (Setaria italica). In popped samples, crude fat and crude fibre contents were significantly lower than raw millet in both the yellow and purple varieties, while the carbohydrate and energy values were significantly higher. In malted samples, crude protein and fat contents were significantly lower than in raw millet in both the varieties, whereas the carbohydrate contents were higher. Starch digestibility was highest (42.4%) in yellow popped samples and lowest in yellow malted samples (21.8%). Protein digestibility was highest (13.2%) in purple popped and lowest (2.4%) in yellow malted samples.

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Section: Resultsmentioning

confidence: 86%

Nutritional evaluation of popped and malted indigenous millet of Assam

Choudhury¹,

Das

Baroova

2010

J Food Sci Technol

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“…Native legume starches have been found to be more digestible than native potato or high amylose maize starch, but less digestible than native cereal or cassava starch (Dreher et al, 1984;Frins et al, 1998;Hoover and Sosulski, 1985a;Ring et al, 1988;Socorro et al, 1989;Tovar et al, 1991). Hoover and Sosulski (1985a) have shown that during a 6h digestion with porcine pancreatic a.-amylase, maize starch was hydrolyzed to the extent of 75%, whereas, at the same enzyme concentration, the corresponding value for legume starches belonging to the biotype Phaseolus vulgaris ranged from 25 to 35%.…”

Section: Hydrolysis Of Legume Starchesmentioning

confidence: 99%

“…The reduced bioavailability of legume starches has been attributed to the presence of intact tissue/cell structures enclosing starch granules, higher levels of amylose (30 -65%), high content of viscous soluble dietary fiber components, the presence of a large number of antinutrients, 'B' type crystallites and strong interactions between amylose chains (Deshpande and Cheryan, 1984;Hoover and Sosulski, 1985a;Siddhuraju and Becker, 2001;Tovar et al, 1991;Wursch et al, 1986). Table 2-11 presents the in vitro amylolysis of legume starches by a-amylase from different origins.…”

Section: Hydrolysis Of Legume Starchesmentioning

confidence: 99%

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Zhou

2004

Carbohydrate Polymers

143

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“…Also, the preparation richer in chickpea flour resulted less easily hydrolyzed (Figure 1; Table 3). Starch-containing cells in whole cooked legumes such as chickpea, possess remarkably rigid cell walls, whose mechanical resistance persists even in boiled and mildly homogenized samples (Tovar et al, 1990;Tovar et al, 1992a;Tovar et al, 1991) which, in addition to the particular features of their starch constituents, result in low digestion rates (Björck et al, 1994;García-Alonso et al, 1998;Granfeldt et al, 1992). However, as the alternative flour used in the pasta preparation was obtained by milling of raw chickpeas, their starch moiety is likely to be in a free granular state (Tovar et al, 1991).…”

Section: Starch Hydrolysis Index Of Products "As Eaten"mentioning

confidence: 99%

PASTA ADDED WITH CHICKPEA FLOUR: CHEMICAL COMPOSITION,IN VITROSTARCH DIGESTIBILITY AND PREDICTED GLYCEMIC INDEX PASTA ADICIONADA CON HARINA DE GARBANZO: COMPOSICIÓN QUÍMICA, DIGESTIBILIDADIN VITRODEL ALMIDÓNY PREDICCIÓN DEL ÍNDICE GLUCÉMICO

Osorio-Dı́az¹,

Agama‐Acevedo²,

Mendoza-Vinalay³

et al. 2008

Ciencia y Tecnologia Alimentaria

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Pasta was prepared with of durum wheat flour mixed with chickpea flour at two different levels and its chemical composition, in vitro starch digestibility and predicted glycemic index were assessed. Protein, ash, lipid, and dietary fiber content increased while total starch decreased with the chickpea flour level in the composite pasta, all in accordance to the composition of the legume flour. Potentially available starch decreased and resistant starch (RS) increased by adding chickpea flour to the pasta. The main indigestible starch component in composite spaghetti was the fiber-associated RS, representing up to 50 % of total RS levels. The starch hydrolysis index (HI) decreased as chickpea flour in the pasta increased, reflecting the slow and low digestion of the starch in the leguminous ingredient. Predicted glycemic index was lower in spaghetti added with chickpea flour than in durum wheat-control pasta. Pasta added with chickpea flour might be a dietetic alternative for people with low-calorie requirements. ResumenSe elaboró pasta mezclando sémola de trigo con harina de garbanzo a dos niveles y se evaluó su composición química, digestibilidad del almidón in vitro y se predijo el índice glucémico. El contenido de proteína, ceniza, lípidos y fibra dietética incrementó mientras que el almidón total disminuyó con el contenido de harina de garbanzo en la pasta, esto debido a la composición de la harina de la leguminosa. El contenido de almidón disponible disminuyó y el almidón resistente (AR) incrementó con la adición de la harina de garbanzo a la pasta. El principal componente del almidón no digestible en el espagueti con harina de garbanzo fue el AR asociado a fibra, que representó más del 50 % del AR total. El índice de hidrólisis (IH) del almidón disminuyó con el incrementó del nivel de harina de garbanzo en la pasta, reflejando la baja y lenta digestión del almidón de la leguminosa. La predicción del índice glucémico fue menor en el espagueti adicionado con harina de garbanzo que la muestra control. La pasta adicionada con harina de garbanzo puede ser una alternativa dietética para personas con bajos requerimientos calóricos.

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Relationship between microstructure and nutritional and nutritional properties of starch in pre-cooked legume flours

Cited by 33 publications

References 0 publications

Nutritional evaluation of popped and malted indigenous millet of Assam

Nutritional evaluation of popped and malted indigenous millet of Assam

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

PASTA ADDED WITH CHICKPEA FLOUR: CHEMICAL COMPOSITION,IN VITROSTARCH DIGESTIBILITY AND PREDICTED GLYCEMIC INDEX PASTA ADICIONADA CON HARINA DE GARBANZO: COMPOSICIÓN QUÍMICA, DIGESTIBILIDADIN VITRODEL ALMIDÓNY PREDICCIÓN DEL ÍNDICE GLUCÉMICO

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